We serve children of elementary school age and above.
For meals, we ask that elementary school children order a "children's meal"
and that junior high school students and above order the same "course meal" as adults.

[Appetizer] Simmered pufferfish skin, red and white pickled vegetables / Broccoli with sesame vinegar, kelp with roe / Cod milt, strawberry and white dressing / Walnut tortoiseshell / Dried persimmon butter
[Sashimi] Three kinds of fresh fish of the day
[Daimono] Crown chrysanthemum, chrysanthemum, and zanchi
[Fried food] Deep-fried monkfish / Manganji pepper, turnip, and yellow yuzu
[Appetizer] Seasonal vegetable jelly (shrimp, cherry tomatoes, rape blossoms, nagaimo, salmon roe, and lamp caviar)
[Main course] Wagyu beef rib roast sukiyaki style, egg yolk, and grated yam
[Main course] Miyagi Prefecture Hitomebore rice
[Dessert] Matcha shiratama anmitsu

[Appetizer] Simmered pufferfish skin, red and white pickled vegetables / Broccoli with sesame vinegar / Kombu roe / Cod milt, strawberry and white dressing / Walnut tortoiseshell / Dried persimmon butter
[Sashimi] Two kinds of fresh fish of the day
[Daimono] Shungiku, chrysanthemum, and uramaki
[Fried food] Monkfish spring rolls / Perilla leaves, Nagaimo (Japanese yam), and umeboshi (plum paste)
[Meal] Grilled silver cod in Kyoto-style broth / Hitomebore (a type of cod) from Miyagi Prefecture
[Dessert] Matcha and shiratama anmitsu

[An example of one day] Hassun: Seasonal colors Daimono: Fluffy egg Sashiri: Seasonal fresh fish served in mamecha style Aburamono: Seasonal deep-fried dish Meal: Hagama rice of the day Sweetness: Refreshing palate Separate belly ※Menu is an example. The contents may change depending on the purchase situation. Please note.

[A 9-course meal starting with Mamecha's new specialty
Mamecha's Kyoto-style Kaiseki cuisine, incorporating Kyoto elements in key places
Enjoy dishes such as Kyoto vegetables and Kyoto duck in a quiet space nestled in a charming townscape,
paired with sake and wine.
*The menu is an example.
The contents and cooking methods may change depending on the season.
Thank you for your understanding.
■ Appetizer
First bite specialty
Monaka-style wagyu beef and grilled eggplant tartare with salmon roe and lemon aroma
■ Hassun
Seasonal greetings on one plate: 7 kinds of seasonal appetizers
Conger eel sushi roll, snap peas, firefly squid smoked with cherry blossoms
Shrimp paste, sesame tofu, bamboo shoot with kinome miso, rapeseed blossoms with mustard dressing ■Specialties
　Mamecha's Specialty: Fluffy Eggs in a Seasonal Puree
　Fluffy Eggs Made with Green Peas
■Sashimi
　Seasonal Fresh Fish in Mamecha Style
　Two Kinds of Fresh Fish
■Fried Dishes

　Capturing the Flavor of the Ingredients
　Kyoto Okutanba Chicken Wings, Cured in Kelp and Dried Overnight
■Kyoto Vegetables

　Enjoying Kyoto's Seasonal Delights Simply
　Cherry Blossom Sea Bream and Hassaku Orange with Kyoto Turnip and Chrysanthemum Greens Sauce
■Main Dish
　The Bounty of the Earth

Low-temperature cooked Kyoto duck with Kujo leek and Saikyo miso sauce, and the aroma of black shichimi spice
■Meal
Miyagi Hitomebore rice cooked in a pot
Silver rice and six kinds of side dishes
Seared mentaiko / Gion Kawakatsu's specially made hikari daikon radish / Pickled egg yolk in soy sauce
Chirimen sansho / Boiled shirasu / Kawakatsu's pickles
■Dessert
A sweet temptation
Hiei yuba and mascarpone cheese tiramisu with the aroma of Uji matcha

We serve children of elementary school age and above.
For meals, we ask that elementary school children order a "children's meal"
and that junior high school students and above order the same "course meal" as adults.